Lamb and Mushroom Korma with Spinach


  • 1 kg diced shoulder of lamb, well trimmed
  • 1 tablesp. rapeseed oil or olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tablesp. fresh root ginger grated
  • 2 teasp. ground cumin
  • 2 teasp. ground coriander
  • 1 fresh chilli, chopped
  • 5-6 cardamom pods, seeded and seeds crushed
  • 1 heaped teasp. turmeric
  • 400ml tin low fat coconut milk
  • 200mls stock or water
  • 1 teasp. sugar
  • Grated rind and juice of 1 lime
  • 225g mushrooms, sliced
  • 2 teasp. cornflour or potato flour dissolved in a little water (optional)
  • 2 handful spinach, chopped
  • Salt and black pepper


To Serve: 
Chopped coriander or basil leaves
Basmati rice and salad


Heat the oil in a heavy sauce pan and sauté the onion until golden. 


Add the garlic, ginger, cumin, coriander, chilli, cardamom seeds and turmeric.  Fry gently for 2 minutes.  Add the lamb and coat with the onion and spice mixture.  Stir in the coconut milk, stock or water, sugar and lime rind. 


Cover and simmer for 45 minutes, stirring occasionally or cook in oven, Gas Mark 4, 180°C (350°F) for approximately 1 hour.


Add the mushrooms and the cornflour/potato starch if you want to thicken it, stir well then return to the oven or hob for a further 15 minutes.  Then add the spinach and stir well.  Add in the lime juice and taste for seasoning.  

Serving Suggestions

Sprinkle over some chopped coriander or basil leaves and serve with basmati or brown rice and salad. Naan bread also goes well with the korma.